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A carbonara pizza topped with a couple pouched eggs, sliced and ready to be served.

Twisted Tomato Carbonara Pizza

A traditional carbonara pizza recipe is pretty straightforward–but around here, we like to break from tradition. We put a twist on carbonara by poaching eggs in our fresh tomato-basil Pomodoro Fresco Sauce that adds a tangy-tomato kick to the salty pancetta and provolone. You have to try this!

INGREDIENTS

DIRECTIONS

  1. Combine flour mix and yeast packet in a large mixing bowl with 1 1/4 cups lukewarm water. Stir with a fork until dough begins to form.
  2. Knead by hand for 3 minutes, or until dough is soft and smooth. Transfer to a clean, lightly oiled bowl and cover tightly with plastic wrap. Allow the dough to rise in a warm place until doubled, about 45 minutes. (After this step, you can refrigerate for use within 1-3 days.)
  3. Preheat oven to 500˚F.
  4. Cut prepared pizza dough in half. Roll out dough into a circle on a floured surface. Spread oil and garlic evenly over dough.
  5. Top with provolone, mozzarella and pancetta.
  6. Bake in the oven for 12-15 minutes, or until the crust becomes golden.
  7. Meanwhile in a saucepan, simmer Pomodoro Fresco Sauce. Gently crack eggs into sauce without breaking yolk. Cover the saucepan to poach eggs, about 5-6 minutes. Remove skillet from heat and allow to stand uncovered for 2-3 minutes, or until eggs are cooked to your liking.
  8. Remove pizza from the oven and top with eggs. Top with pepper and fresh basil.

Twisted Tomato Carbonara Pizza

A traditional carbonara pizza recipe is pretty straightforward–but around here, we like to break from tradition. We put a twist on carbonara by poaching eggs in our fresh tomato-basil Pomodoro Fresco Sauce that adds a tangy-tomato kick to the salty pancetta and provolone. You have to try this!